Root Vegetable Omelette

8 22 275
Ingredients Minutes Calories
Prep Cook Servings
10 min 12 min 2
Root Vegetable Omelette
Health Highlights


2/3 cup Beets, raw (grated)
1/3 cup Carrots (grated)
2/3 cup Butternut squash (grated)
1/3 cup Red onion (grated)
1 dash Himalayan sea salt
4 large egg Egg (Pasture-raised, if possible)
1 dash Black pepper
1 tbsp Ghee (Organic, if possible)


  1. Heat a medium frying pan to medium-low heat.  Add ghee and swirl around entire pan including part of the way up the edge.
  2. Add grated vegetables and fry for approximately 5 minutes or until they just start to lose their firmness.
  3. Add eggs, salt, and pepper to a bowl and beat until blended.
  4. Spread the veggies evenly on the frying pan.  Pour eggs into frying pan.  Cook until the egg is slightly raw, then flip and cook for two minutes.

Nutrition Facts

Per Portion

Calories 275
Calories from fat 161
Calories from saturated fat 70
Total Fat 17.9 g
Saturated Fat 7.7 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 5.4 g
Cholesterol 455 mg
Sodium 516 mg
Potassium 559 mg
Total Carbohydrate 15.4 g
Dietary Fiber 3.4 g
Sugars 6.9 g
Protein 14.7 g

Dietary servings

Per Portion

Meat Alternative 1.1
Vegetables 1.9

Energy sources